Curried Chicken Salad > Trinity Lutheran Church and School of Freistadt

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Thursday, April 20, 2006

Curried Chicken Salad
By Pam Callan @ 12:52 PM

Mix in bowl:

2 1/2 lbs. chicken breast, cooked and cut up into 1/2" pieces
1 red pepper - cut up in 1/2" pieces
4-5 Tbsp. raisins or currants
1/4 cup of snipped green onion (just the green part)
1/2 cup toasted almonds
1 1/2 cups red seedless grapes, cut in half
3 Tbsp. of fresh basil leaves (roll leaves and cut into thin slices)

Dressing:

1 1/2 cups Hellmann's Mayo (reduced fat is ok)
1/3 cup Major Grey's Chutney (condiment aisle)
1 tsp. mild curry powder (adjust to taste)
salt and pepper to taste

Make the dressing ahead of time and refrigerate for at least 2 hours so flavors can meld. Curry will get stronger after added to dressing. Add dressing to salad ingredients the day you are serving the salad. This is a great luncheon dish to be enjoyed anytime of the year! Enjoy!

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